Step 1

In a large saute or frying pan, heat oil in a large frying pan over medium heat, then add the onions and cook for 5 minutes until soft but not browned.

Step 2

Stir in the garlic, ginger, cloves, turmeric, cumin, coriander, cinnamon, and cayenne, then cook, stirring constantly, for 1 minute.

Step 3

Stir in the drained chickpeas, canned tomatoes and the vegetable stock/broth. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

Step 4

Serve sprinkled with chopped fresh coriander/cilantro. I like it with steamed kale and rice or naan bread.